Spice-Crusted Beef Tenderloin with Caramelized Acorn Squash and Grainy Mustard Aioli
Servings
8
Prep Time
1 hour
Cook Time
45 minutes
Ingredients
-
2 tablespoons Beef & Lamb seasoning
-
2 ½ pounds center-cut beef tenderloin
-
1 tablespoon olive oil
-
Grainy Mustard Aioli (recipe follows)
-
Caramelized Acorn Squash (recipe follows)
-
3 tablespoons unsalted butter, melted
-
⅓ cup light brown sugar
-
2 teaspoons coarse salt
-
2 large acorn squash (1 pound 13 ounces), seeded and cut into 1-inch wide wedges
-
1 tablespoon plus 1 teaspoon Dijon mustard
-
1 egg yolk
-
2 teaspoons lemon juice
-
¼ teaspoon salt
-
1/8 teaspoon freshly ground black pepper
-
2 teaspoons prepared horseradish
-
2 tablespoons whole grain mustard
-
½ cup olive oil
-
1 tablespoon water
Spice-Crusted Beef Tenderloin
Caramelized Acorn Squash
Grainy Mustard Aioli
Directions
Spice-Crusted Beef Tenderloin
Preheat oven to 400°F. Add squash to oven (recipe follows). Rub Beef & Lamb seasoning all over tenderloin and let sit at room temperature for 1 hour.
Heat a large oven-proof skillet over high heat until almost smoking. Add olive oil and brown meat 1-2 minutes per side. Place skillet in the oven until a meat thermometer registers 115-125°F, about 16 minutes. Remove from oven and let stand at least 10 minutes before slicing.
Serve with mustard aioli and caramelized acorn squash (recipes follow).
Caramelized Acorn Squash
Preheat oven to 400°F. Combine butter, brown sugar and salt in a large bowl.
Toss in squash wedges to coat completely.
Spread out on two baking sheets and roast, turning occasionally, until well caramelized, about 45 minutes.
Grainy Mustard Aioli
Combine Dijon, egg yolk, lemon juice, salt, and pepper. Slowly whisk in olive oil until thickened. Thin with water if necessary.
Whisk in horseradish, grainy mustard, and water.
Supermarket
Fair Trade